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Zucchini Pie

Read Reviews (25)

"Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!" — Kim Graber

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Original recipe makes 6 servings Change Servings

1 1/2 cups grated zucchini
3/4 cup buttermilk baking mix
1 tomato, chopped
1/2 cup fresh corn kernels

1/2 cup diced onion
3/4 cup shredded Cheddar cheese
2 eggs, beaten

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

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Reviews More Reviews

Most Helpful Positive Review

Oct 19, 2010

I made this just as written except that I left out the corn and added a half cup of the other vegetables in the corn's place. It tastes great and I will make it again.

—KKH3

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Most Helpful Critical Review

Aug 22, 2003

This is good, but needs some work. It was very easy, pretty, smelled wonderful and cooked up beautifully. However, the baking mix made the whole thing taste thick and pancaky, and the whole thing definitely needed some spices. I think I'll try all these ingredients again and just make it a quiche (get rid of baking powder and use 3 eggs + 1 1/2 cups of cream)

—dagny21

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30 Ratings

Oct 07, 2010

This recipe absolutely needs some salt, pepper and additional seasoning. My tinkerings included sauteing the onion w/ garlic and bell pepper, using grated squash and zucchini (both of which I drained, salted, in a colander) and adding salt, pepper, paprika and fresh basil to the top b4 baking it. It smelled heavenly, and did taste pretty good (w/ the addition of a healthy splash of hot sauce), but next time around, I'll go much heavier on the seasonings.

—Rock_lobster

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Feb 18, 2003

This on is a keeper. I varied it by using a drained can of mild Rotel tomatos and chili instead of the chopped tomato. A good potluck dish.

—LUCY JAMESON

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Jan 23, 2003

This was fantastic! I had a lot of zucchini to use so I doubled the recipe and used a larger glass pie dish to bake it in. Thanks -- this will be a new favorite!

—HEATHERLEA

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Jan 12, 2011

Very good, could've used a little more seasoning. Maybe some basil? and more salt...

—1795april

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Nov 30, 2005

Great taste & easy! Wish the cook time was shorter. I have added fresh Basil, mushrooms & Greek Olives at different times. I use Soy Cheese & low fat Baking Mix.

—S&M Gerdes

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Aug 22, 2003

Very easy, good for breakfast. Don't forget to add some salt and seasonings.

—GBAER

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Nutrition

Calories
156 kcal
8%

Carbohydrates
16.8 g
5%

Cholesterol
85 mg
28%

Fat
6.8 g
10%

Fiber
1.2 g
5%

Protein
8 g
16%

Sodium
406 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 156
Calories from Fat: 61

% Daily Value *
Total Fat 6.8g 10 %
Saturated Fat 3.6g 18 %
Cholesterol 85mg 28 %
Sodium 406mg 16 %
Potassium 242mg 7 %
Total Carbohydrates 16.8g 5 %
Dietary Fiber 1.2g 5 %
Protein 8g 16 %
Sugars 2.9g
Vitamin A 10 %
Vitamin C 16 %
Calcium 15 %
Iron 12 %
** Thiamin 8 %
Niacin 19 %
** Vitamin B6 9 %
** Magnesium 7 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.